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Add all ingredients into a blender and blend until combined or alternatively you can add all the ingredients into a mason jar and shake or whisk until emulsified.
Store the vinaigrette in an airtight container in the fridge for up to 1 week. If the olive oil becomes solid (this is normal), simply let the dressing sit out on the counter for 10-15 minutes and then whisk or shake to combine and serve. Recipe makes about ¾ cup.